Tortellini Sausage Soup

  This soup is hearty and delicious. No need to say more! It got great reviews and we will be making it again soon!

Tortellini Sausage Soup
adapted from Our Best Bites


1 lb. italian sausage

4 cloves pressed garlic
1 onion, diced
5 cups chicken broth 
3/4 c. apple cider or apple juice 
1 16-oz. can diced tomatoes
1 8 oz. can tomato sauce
1 c. sliced carrots
1 tsp. dried basil
1/2 tsp dried oregano (originally recipe called for 1 tsp, but I don't like oregano)
1-2 medium zucchini, grated (I only used 1, but if there is room for 2 add 2!)
8-10 oz. package cheese tortellini (fresh or frozen)
2 Tbsp. dried parsley (yes, that's two tablespoons)
Parmesan cheese grated for garnish

Begin cooking sausage over medium heat, stirring frequently. If your sausage is pretty fatty, you'll want to drain it when it's about halfway cooked. Meanwhile, chop onions and garlic and add to the sausage. Continue cooking until onions are translucent and your sausage is cooked. Add tomatoes, tomato sauce, juice, chicken broth, carrots, oregano, and basil. Cover and simmer for 1/2 hour. Add parsley and zucchini and simmer for another 15 minutes or so. Add the tortellini and cook until tender, and then serve with bread and freshly-grated Parmesan.

Easy Corn Chowder

Photo taken by Laura from Real Mom Kitchen

When I saw this soup, I knew I had to make it. When I looked at the ingredients, I knew I REALLY had to make it. I can't pass up a corn chowder, especially one that is this simple. And guess what? It was really good too, delicious even! Definitely will be using this recipe again!

Easy Corn Chowder

adapted from Laura from Real Mom Kitchen 

2 (14.75 oz) cans creamed corn

1 (10 3/4 oz) condensed cream of mushroom soup

3 cups milk

1 cup diced ham (thicker cut preferably)

2 cups frozen southern style hash browns (the cubed typed)

½ an onion

2 Tbsp butter

salt and pepper to taste

Place creamed corn, cream of mushroom soup, and milk in a crock pot.  Whisk until soup is well blended into the mixture. Add remaining ingredients to crock pot and stir well. Cook on low for 4 to 5 hours, stirring occasionally.  

Creamy Corn Chowder

This soup has quickly climbed to the top of my favorite soup list. It is so, so simple and delicious every time. I have made it a time or two, or a hundred, so you can trust me on this one. It will warm you from your toes to your top and keep you feeling nice and full without being too heavy. I love its creamy, smoky flavor. Enjoy!

Creamy Corn Chowder
Recipe by Our Best Bites

2 Tbsp. butter
1/4 c. all-purpose flour
1 c. water
2 1/2 c. milk
2 regular-sized chicken bouillon cubes, 1 Knorr chicken bouillon cube, or 2 tsp. chicken base
1/2 lb. bacon (optional, but I highly recommend it. If you don't use bacon, use a few shakes of smoked paprika, to give it the smoky flavor. Mmmmm!)
1 small onion, minced
2 red potatoes, diced into small cubes
2-3 cloves garlic, minced
1 can corn, drained or about 1 1/2 C frozen fresh corn
Salt and pepper to taste 
A few dashes of hot sauce (like Tabasco or Cholula)

Fry bacon until crisp. In the meantime, melt butter over low heat in a soup pot. When melted, add flour to make a roux and whisk until it comes together in a little ball. Add water and whisk until completely combined and there are no lumps. Add milk and chicken base or bouillon and bring to a simmer. Add potatoes, onions, and garlic, and simmer (but don't boil!), stirring very frequently, for about 20 minutes or until potatoes are tender. Add crumbled bacon and corn and heat through. Add a few drops of hot sauce and then salt to taste. The reason why I don't have an exact measurement is that while the soup REALLY needs salt, bacon also really differs in its saltiness, so it can be super easy to make this soup waaaaay too salty. Start with about 1/4 tsp., give it a few minutes, and then add more if you need it. Ladle into bowls and sprinkle with extra bacon and/or cheese if you want.